This mouthwatering ham and Bean soup is made easily with a simple, tender ham steak and canned white beans. Throw in some fresh onions, carrots, celery, garlic, and a few key spices that you probably already have on hand, and you have yourself an amazing soup.
Outstanding Ham and Bean Soup
Nothing beats a warm bowl of ham and bean soup on a chilly day. This easy and comforting recipe combines hearty beans, savory ham, and flavorful spices for a delicious and satisfying meal. This quick and easy soup is one of my favorite fall and winter weeknight meals. Serve it up in big bowls with fresh corn muffins or sweet potato cornbread. Oh, and the leftovers are even tastier on the second or third day, as all the flavors have had time to meld together.
Easy Ham and Bean Soup Ingredients
What Cuts of Ham to Use
I used a Frick ham steak for this soup Ham steaks are prepackaged and sold with the other smaller cuts of ham at your local grocery store. I have always enjoyed using the Frick brand for many of my recipes, including ham steak with glaze. Make sure you pick a ham steak with a bone in it. Ham shanks or ham hocks can be used in place of the ham steak, but they have less meat.
Leftover holiday ham also works great. If making this with leftover ham, be sure to include the ham bone while simmering. It really adds a lot of flavor and depth to this soup.
How to make Ham and Bean Soup
Start by heating a little oil in a Dutch oven or heavy stockpot over medium-high heat. Add the onion, celery, and carrots cooking until the onion and celery have softened. Now reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper, and crushed red pepper cooking for 1 minute while stirring constantly. Then stir in the chicken broth, brown sugar, white beans, and bay leaves. Next, add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Bring it to a boil, then reduce the heat and let everything simmer for about 20-30 minutes.
Remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Then, return the ham to the pot and simmer for a few minutes. If desired, season to taste with additional black pepper, crushed red pepper, or fresh herbs like thyme and parsley.
Beth’s Pro Tips
- Drain and rinse your beans to remove the additional sodium.
- Great Northern Beans, Cannellini Beans, Pinto Beans, or Navy Beans can be substituted for white beans.
- If you prefer to use dried beans, I recommend soaking overnight. Then rinse well under cold water. Proceed with the rest of the recipe, but simmer the soup for 1 1/2 hours or until the beans are tender.
- You can substitute dried thyme leaves for fresh ones. Use 1 teaspoon instead of 1 tablespoon.
- I recommend not adding any salt to this recipe. Ham and canned beans add plenty of salt.
- Before serving, don’t forget to remove the ham bone and bay leaves.
How to Thicken Ham and Bean Soup
For a creamy texture and thicker base, puree a small portion of the soup with a handheld immersion blender, food processor, or stand blender. Always remove the inner cap of a stand blender when blending hot liquids so the heat does not build up inside, which could result in the lid flying off and burning you.
Slow Cooker Method
Start by cooking the vegetables and spices on the stovetop. Then transfer to a slow cooker, adding the chicken broth, brown sugar, white beans, bay leaves, and ham steak. Cover and cook on low for 6 hours. Then, remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Return the cut ham to the crock pot, cover, and heat for 20-30 minutes.
Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. This delectable soup reheats very well on the stovetop or in the microwave at reduced power so the beans don’t explode.
To freeze, cool the soup to room temperature and transfer it to a freezer-safe container or freezer zipper bag. Freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
More Soup Recipes
Ham and Bean Soup Recipe
Ingredients
- ½ tablespoons canola or vegetable oil
- 1 medium onion chopped
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 ½ teaspoons ground cumin
- ½ teaspoon ground white pepper
- ⅛ teaspoon red pepper flakes
- 6 cups low-sodium chicken broth or chicken stock
- 2 tablespoons brown sugar
- 3 15.5 ounce cans white beans rinsed and drained
- 2 bay leaves
- 1 ¼ – 1 ½ lb bone in ham steak
Instructions
- Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots. Cook until the onion and celery have softened; 6-7 minutes. Reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper, and crushed red pepper cooking for 1 minute while stirring constantly. Stir in the chicken broth, brown sugar, white beans, and bay leaves. Add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Let everything simmer for 20-30 minutes.
- Remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Return the ham to the pot and simmer for 5 minutes. If desired, season to taste with additional black pepper, crushed red pepper, or thyme.
- For a creamy texture and if you prefer thicker soups, puree a small portion of the soup with a handheld immersion blender or in a stand blender. Always remove the inner cap when blending hot liquids.
Notes
- Drain and rinse your beans to remove the additional sodium.
- Great Northern Beans, Cannellini Beans, Pinto Beans, or Navy Beans can be substituted for white beans.
- If you prefer to use dried beans, then I recommend soaking overnight. Then rinse well under cold water. Proceed with the rest of the recipe, but simmer the soup closer to 1 1/2 hours or until the beans are tender.
- You can substitute dried thyme leaves for fresh ones. Use 1 teaspoon instead of 1 tablespoon.
- Ham steaks are prepackaged and sold with the other smaller cuts of ham at your local grocery store. I have always enjoyed using the Frick brand for many of my recipes, including Ham Steak with Honey Mustard Glaze. Make sure you pick a ham steak with a bone in it.
- Ham shanks or ham hocks work in place of the ham steak, but they have less meat on them.
- This delectable soup reheats very well on the stovetop or in the microwave at reduced power so the beans don’t explode.
- To freeze, cool the soup to room temperature and transfer it to a freezer-safe container or freezer zipper bag. Freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
- I recommend not adding any salt to this recipe. Ham and canned beans bring plenty of additional salt to this recipe.
- If making this with leftover ham, be sure to include the ham bone while simmering. It really adds a lot of flavor and depth to this soup.
- Before serving, don’t forget to remove the ham bone and bay leaves.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandy
This was absolutely delicious! Cannot wait to make it again.
Beth Pierce
Thank you, Sandy! I am glad that you enjoyed it!
Mary VanHorn
DEFINATELY going to make this soup. I have made bean soup before but never added thyme leaves, ground cumin, white pepper, brown sugar, or crushed red pepper. I hope it does not make it spicy because we do not like spicy things….but going to add all these spices to try it this time.
Beth Pierce
I hope you like it, Mary. If you are still concerned about the spice do not add the red pepper flakes even though I don’t think that it is spicy but everyones spice tolerance is different.
Jeremy
Best bean and ham soup ever. I took your advice and pureed a few cups. The whole family loved it and I will make it again.
Zab
This recipe was absolutely delicious and easy to make, and I am looking forward to making it again soon.
Ivan
Thanks for sharing the recipe. We loved it. It was hearty, flavorful, and easy to make.
Mary
This looks like some great comfort food! I am hoping to make lots of soups this winter, and freeze a bunch as well to make busy evenings easier.
Edgar
This is a new combo for a soup! The bean lover in me says we must give it a try soon enough.
Ebony
I made this for my family today for dinner and OH MY GOODNESS! This recipe is an absolute keeper! It’s so full of flavor, and true comfort food! I am going to make another batch today and freeze to enjoy again!
Beth Pierce
Thanks so much, Ebony! I am so glad that everyone loved the bean and ham soup.
Nyxie
I have never seen something like this! This looks and sounds gorgeous, though!
Rich
This is by far the best bean and ham soup I have ever had. I will make this again and again.
Ben
This is what I’m talking about! I made this last night, and it was amazing. One of the best ham and bean soups I’ve made in quite a while, and I make A LOT of them when the weather gets cool
Beth Pierce
Thanks, Ben! So glad that you enjoyed the ham and bean soup.
Debbie
This is the perfect soup recipe for the upcoming chilly, winter season. I love a good ham and bean soup and really excited to try this in my slow cooker.
Anna
Made this soup today & it was delicious! I used left over mashed potatoes to thicken the soup. Also added a bit of Cajun seasoning. Loved it!
Beth Pierce
Thanks Anna! So glad that you enjoyed it!
Darlene Justus
Thanks so much for the tip of using leftover mashed potatoes. I just made it but I didn’t have an immersion blender to give it the creamy look. Then I saw your comment and I just happened to have leftover mashed potatoes so I went for it and it turned out perfect. I tried to purée some beans before I added them to the pot but I didn’t use enough. Great tip!
Darlene
Mahy
Ham and beans – fantastic combo! I just love the flavors – they never disappoint 🙂
Farah Abumaizar
I like a good soup or stew year round, and this definitely looks so comforting! Thanks for the beautiful photos and recipe!
Alex
Yesss!!! You took me back to my granny’s house. I’m going to try this tomorrow. Looks delicious!!
Dannii
This looks super comforting. And a great way to use up whatever is in the fridge too.
Sandra
This soup was so hearty and satisfying! It was a super easy one pot meal for me and my family! 🙂
Anjali
This soup was so hearty and comforting! It was the perfect recipe to warm us up on this super rainy day we had today!
Sonal
Such an incredibly rich, creamy and delicious soup recipe. Bookmarking to try this.
Biana
This soup looks so good! Looking forward to making it soon.
Michelle
One of my favourite soups to make, especially after having Easter ham! So hearty and delicious!
NANCY REECE
My picky husband enjoyed this! I made it for my Mom and me, but he said he’d like to try it!
Beth Pierce
Thanks Nancy! So glad that he liked it!
Suzi
Soooo good!
Sara Welch
Going to be making this for dinner tonight; it’s exactly what I need on a cool day like today! Looks delicious!
Michelle
Love it! Warm and comforting and the beans make it taste so rich and creamy
soniya
Looks so delicious and hearty! Can’t wait to try it this weekend
Sandi
This soup was seriously so creamy and delicious…we all loved it!
Beth Pierce
Thanks so much Sandi! So glad that everyone liked it!
Maria
Perfect together! Yummy recipe <3 love soup very much that's why I'm excited to try this on Sunday!
Gina
Absolutely love how the creaminess in this recipe comes from the white beans instead of dairy! Such a perfect recipe as I just picked up some local pork too!
Catalina
A hearty soup like this is exactly what I need right now with this cold weather!
Haley Williams
This is such a great comfort food! I want to make it again soon.
Erin | Dinners,Dishes and Dessert
This Ham and Bean soup is needs to happen at my house very soon!!
Amanda
I am adding this to my soup list, it looks so hearty and comforting!